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How to Cook a Pork Roast on the BBQ | Ontario Pork | Weber Grills



I am Michael P Clive, Grill Master for Weber here at the Weber Grill Academy

And today we are grilling up pork, Ontario pork, and in front of me I have a beautiful pork loin roast What I want to do here, is just talk about it a little bit, we have your, again, pork loin roast It's very lean, you'll see there's not a lot of fat going on here except there is this nice little fat cap on top What we're going to do today is take this lean piece of meat, take a lot of flavour, get it inside tie it up, and then whole roast it It's going to be delicious

Let's get started First things first I want to get flavour into this actual exterior By doing this, I'm going to use a boning knife; very sharp I'm just going to start scoring the outside of our pork roast, not going very deep at all

But just getting through that fat cap From here, switch it over and we're going to do the same, score it All the way across Now we got little crevasses for the seasoning to fall into, making this extra well, flavourful later on What we're going to do now is open it up, a bit like a book Take a large knife, we're going to make an incision along the side of the loin

Yeah, and from here we can take our hand just feel around moving the blade, but not cutting all the way through We just want to, like I say, open it up a bit like a book Yes, then from here Look at that, from here we can actually take some more slashes These slashes are going to prove little pockets for flavour to fall into

Now, let's talk about the flavour, over here We got a bowl A little Dijon mustard Okay, that's going to bring a nice little sour flavour to our pork roast We're going to sweeten the deal though, using a little bit of honey

Now we have a honey mustard I'm going to add a little bit of garlic to this mixture This is pureed garlic, just sitting in a little bit of oil Garlic then, herbs, check this out – all this parsley and we're going to get our parsley into the bowl like so here we have a little bit of rosemary, just a pinch

Over here, I've got some fresh thyme It's going to go in, we're going to hit it with pepper We're going to hit it with salt Give it another little pinch of salt and how about this, a little bit of pepper on the actual open face of the book Little bit of salt

We're going to hit it with a little bit of lemon So here you take the lemon and just tap in some of the peel and from here we take our mixture and smear it all inside our pork roast Again, it smells fresh, vibrant Then, with this, we are going to roll it up

From here, we've got our scored side over here We're going to roll from this side, bring it in, roll it, tight Then, from here, I'm going to go under this knot once and then twice, like a surgeons knot, pull it tight then from here we can tidy up our roast, by simply reaching for those long strings, snipping them, trimming them And last but not least, we want to get some oil on the surface of our roast

One hand clean Other hand perfect for grabbing some salt Roll it Get it all over every side of the roast And now this roast is ready to go to the grill, let's go So we're at the grill

The temperature is around 375 Fahrenheit This is the temperature we want to be roasting our pork at it, anything higher we might find that it cooks a little too quickly, and might be a little too dry So here this 375 We also setting it up in indirect fashion What does that mean? I'm going to be going by a method called Medium Off Off Medium, on this 4 burner grill

It's like the MOOM method but, at home, with a 3 burner, be a MOM method The grill is hot We're going to place the roast in the indirect zone with those burners turned off beneath it, when we close this lid we are now mimicking that of an oven, swirling convection heat going all around our roast and it will take the better part of 50 to 55 minutes But how will we know when this roast is done? When we take a meat thermometer and get inside there and get an internal temperature reading and what are we looking for? 155 degrees Fahrenheit, we'll bring it off, tent it, and let it come up to that finished doneness of 160 degrees Fahrenheit Alright, our roast should be done

But how do we know it is actually suitable to eat? We got our instant-read thermometer and we're going to plunging it in to different areas on the roast to get a reading and I'm looking for around 155 degrees Fahrenheit So that when I bring it off the grill it'll continue to cook by rest and it will go to 160 fahrenheit It will be juicy And here we have we have 155 degrees So we're going to grab our tongs, that beautiful juicy roast on to the plate

We're going to go back to the cutting board and let it rest So here's our pork loin roast We stuffed it We tied it We roasted it and now we're going to rest it

Alright, and why do we rest? Because all the hyper juices that are moving around inside the meat need to go back to where they originally came from, their original homes and by doing that we simply take a little bit of foil, you crimp one side of our plate, we crimp the other side of our plate while letting the hot air not collect under the tin foil but escape and now it's properly resting, it's going to come up to 160 degrees Fahrenheit and then we're going to remove the strings, slice into it, and serve it immediately

Source: Youtube

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